On this page you’ll find a super easy to use Neapolitan pizza dough calculator and a Neapolitan pizza dough recipe to go with it. Just select your units (oz or g), pizza size, amount of pizzas and hit calculate. Enjoy!
Neapolitan Pizza Dough Calculator
Ingredient amounts:
Simple And Quick Neapolitan Pizza Dough Recipe
- Pour water into a large mixing bowl.
- Add salt and stir until it dissolved.
- Add enough flour (about 10-20%) so that the mixture resembles pancake batter consistency.
- Add the fresh yeast into the mixture and dissolve it between your fingers.
- Gradually add the remaining flour to the mixture while kneading the dough with one hand and inside the mixing bowl.
- When roughly 90% of flour is used, drop the dough on your table or kneading bench.
- Add the remaining flour and knead until all the flour is absorbed and the dough looks smooth. The dough is ready when it quickly bounces back when you press it with a finger.
- Put the dough back into the mixing bowl and cover it with a damp cloth.
- Let it rise for 2 hours.
- Make dough balls
- Seal the dough balls into an airtight container for 24h at temperature 60 – 65 F (16 – 18 C) to get the best result. Alternatively a fridge can be used.
Aim to cook this dough at very high heat to get the best results. Ideally you should cook Neapolitan pizza in a wood fired oven at temperatures above 800 degrees Fahrenheit or 400 degrees Celsius. You can actually build your own outdoor wood fired pizza oven fairly easily. Check the post here: How To Build An Outdoor Pizza Oven – Easy Step By Step Guide